Instructions

Chopped fresh parsley, cooked rice or pasta.
Combine the flour, salt, and pepper in a large bowl. Toss the veal cubes in the seasoned flour to coat lightly; shake off and discard excess flour.
Add 1 tablespoon of the oil to the cooking pot of the Cuisinart Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the veal cubes in batches, leaving space between each piece of meat (to promote browning and prevent steaming) until browned, about 3 to 5 minutes on each side, adding more oil a little at a time as needed. Move meat as little as possible while browning for best results. Remove to a platter as meat is browned. Turn off. Select Sauté. Add chopped onion, garlic, oregano, rosemary, thyme, and cumin to the Cooking Pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent and the herbs become aromatic. Stir in the vermouth/wine and cook for 2 minutes. Add the tomatoes, vinegar, cinnamon stick, and bay leaf to the cooking Pot and stir. Return the browned veal and any accumulated juices to the cooking pot. Turn off.
Cover and lock lid in place. Select High Pressure and set timer for 9 minutes. When pressure cooking is completed, use Quick Pressure Release. Add onions to cooking pot. Select High Pressure and set timer for 1 minute. Use natural pressure release (about 15 to 20 minutes. Remove and discard bay leaf and cinnamon stick before serving.
Serve Stifado garnished freshly chopped parsley.